Energy Rates for Catering Equipment

kW

Btu/h

Medium duty ranges:

 

 

 

Open top

Front burners

5.1 - 5.9

17.500 - 20,000

 

Rear burners

2.8 - 3.5

9,500 - 12.000

Solid top

 

10.3 - 11.7

35.000 - 40.000

Oven

4 burner range

5.3 - 5.9

18,000 - 20.000

 

8 burner range

7.3 - 8.8

25,000 - 30,000

Heavy duty ranges:

 

 

 

Open top

4 and 6 burner

4.7-7.0

16,000 - 24,000

Solid top

 

11.7-19.3

40,000 - 48,000

Oven

 

8.2 - 9.0

28,000 - 31,000

Boiling table medium duty:

 

 

 

Open top

Front burners

5.1 - 5.9

17,500 - 20,000

 

Rear burners

2.8 - 3.5

9,500 - 12.000

Solid top

 

10.3-11.7

35,000 - 40,000

Boiling tables heavy duty:

 

 

 

Open top

 

4.7 -7.0

16,000 - 24,000

Sold top

 

11.7 - 19.3

40.000 - 48.000

Stock-pot stands

 

8.2 - 12.5

28,000 - 42,500

General purpose ovens:

 

 

 

Medium duty

 

7.0 - 8.8

24,000 - 30,000

Heavy duty

 

8.2 -10.6

28.000 - 38.000

Roasting

 

14.7-16.4

50.000 - 56,000

Convection ovens:

 

 

 

Counter top

 

4.7 - 7.6

16,000 - 26,000

Freestanding

 

8.8 - 35.1

30,000 - 120,000

Pastry ovens

 

8.8 - 14.7

30,000 - 50,000

Proving ovens

 

1.8 - 2.3

6,000 - 8,000

Steaming ovens:

 

 

 

Atmospheric

 

10.3 - 46.9

35,000 - 160,000

Pressurised

 

13.2 - 16.1

45,000 - 55,000

Brat pans

 

11.7 - 17.6

40.000 - 60.000

Deep fat fryers:

 

 

 

Countertop

 

7.8 - 8.8

26,000 - 30.000

Freestanding

 

14.9 - 48.4

51,000 - 165,000

Grillers:

 

 

 

Overfired (Salamander)

 

5.8 - 16.1

20,000 - 55.000

Underfired (including countertop)

 

11.7 - 29.3

40,000 - 100,000

Griddle plates:

 

 

 

Countertop

 

5.3 - 7.3

18,000 - 25,000

Freestanding

 

11.7-14.7

40,000 - 50,000

Bains-marie:

 

 

 

Open

 

5.8 - 17.6

20.000 - 60,000

Wet and Dry (inc. Countertop)

 

2.9 - 10.3

10,000 - 35,000

Hotcupboards:

 

2.3 - 5.9

8,000 - 20,000

Boiling pans:

 

 

 

Jacketed

 

8.8- 32.2

30,000 - 110,000

Dual purpose

 

9.7 - 46.9

33,000 - 160,000

Bulk water boilers

 

10.3-17.6

35,000 - 60,000

Water boilers:

 

 

 

Pressure type

 

7.3 - 29.3

25,000 - 100,000

Expansion type

 

17.6 - 35.1

80,000 - 120,000

Dishwashers

 

13.9 - 26.7

47,5000 - 91,000

Sterlising sinks:

 

8.4 -18.1

28,000 - 55,000

Back bar equipment units:

 

 

 

Bains-marie.

 

1.8-2.3

6,000 - 8,000

Boiling table (each burner)

 

2.8 - 3.5

9,500 - 12,000

Griddleplate

 

5.3 - 7.3

18,000 - 25,000

Fryer

 

7.8 - 8.8

28,000 - 30.000